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Slow Cooker Spiced Bread Pudding Recipe

User Rating 4.5 Star Rating (4 Reviews)


This cinnamon and nutmeg spiced bread pudding is made in the slow cooker, with bread cubes, eggs, milk, and optional raisins.


  • 4 cups French bread cubes, toasted
  • 2 1/2 cups milk, scalded, cooled slightly
  • 2 eggs, beaten
  • 3/4 cup sugar
  • 1/4 teaspoon cinnamon
  • dash nutmeg
  • dash salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter
  • 1/2 cup raisins, optional
  • dessert sauce or whipped cream for garnish


Lightly butter the slow cooker then add bread cubes.

In a small bowl, whisk together the scalded milk, eggs, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter.

Pour milk mixture over the bread cubes then add raisins, if desired.

Gently, using a large spoon or spatula, press bread cubes down into mixture so all bread pieces will soak up milk mixture. Do not stir.

Cover and cook on LOW setting for 5 to 6 hours, until bread pudding is set.

Serve with a dessert sauce or whipped cream.


See Also

Cinnamon Apple Bread Pudding, Slow Cooker

Ness's Slow Cooker Bread Pudding

Slow Cooker Orange Cinnamon Bread Pudding

User Reviews

Reviews for this section have been closed.

 5 out of 5
AMAZING!, Member melissa.gates2

I doubled the recipe and it turned out FANTASTIC! I made a caramel-like sauce and also freshly whipped cream, and it was so good. Everyone raved. I did find out through research that there is no need to scald the milk....this comes from pre-pasteurization days I did heat it up a bit in the microwave so I wasn't putting cold milk in the slow cooker. HIGHLY RECOMMEND!!

5 out of 5 people found this helpful.

See all 4 reviews

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